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Orange Caramel Sauce

2/3 cup sugar
1/4 cup water
1/2 cup fresh blood orange juice
1/2 teaspoon grated blood orange peel


Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes. Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Source: www.epicurious.com